Lesley Posted July 2, 2006 Share Posted July 2, 2006 (edited) This recipe makes a soft set jam, that doesn't lose any of the strawbwerry flavour, by keeping the boiling time very short. It is important to use Jam Sugar - not granulated or Preserving. Jam Sugar is readily available in supermarkets. 1 kg Jam Sugar 1 kg Strawberries plus 100g (- 1.1kg ) 2 tbsp water. Put the sugar into a preserving pan. Rinse the strawberries and shake off most of the water. Slice the strawberries over the sugar in the pan. Leave to let the juices start to soak into the sugar. You can leave it overnight at this stage, covered with a teatowel. Add the 2 tbsp of water (measure carefully or the jam won't set at all!) Stir it all well together and heat slowly, stirring so that the sugar dissolves fully. As soon as the sugar is dissolved, turn up the heat and bring to the boil. Boil for just 4 minutes - stir gently a couple of times to prevent sticking. Remove all the scum from the top and then leave it to settle for about 5 minutes. Stir so that all the strawberry pieces are not floating at the top. Pot into sterilised jars as usual Edited July 4, 2006 by Guest Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted July 3, 2006 Share Posted July 3, 2006 Just spent most of the morning making it the other way with sweat dripping off me ! I'll try this next year as mine's always soft set! Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 3, 2006 Author Share Posted July 3, 2006 Well ..... you know how lazy I am I'm glad you've posted the rose petal one as well now. Now all I need are rose petals - I'll be going back to the other house again Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted July 3, 2006 Share Posted July 3, 2006 I used my beautiful deep red rose for this year's batch and it smells fab! Last time I made it, I used a mixture of old fashioned pink roses including the stripey Rosa Mundi! Quote Link to comment Share on other sites More sharing options...
Merryn Posted July 4, 2006 Share Posted July 4, 2006 Add the 2 tbsp of sugar (measure carefully or the jam won't set at all!) Surely that's 2 tbsp of WATER...??? I don't use any water with mine and it works as long as you melt slowly (leaving it for 24hrs beforehand ensures the juice has started to run). Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 4, 2006 Author Share Posted July 4, 2006 Thanks Merryn - blame it on the hot weather - or my age I've corrected it now. Quote Link to comment Share on other sites More sharing options...
Boris70 Posted July 11, 2006 Share Posted July 11, 2006 Just finished making this - it's on it's 5 minute rest now - hope I';ve done it right - or very runny jam. A very easy receipe - Thank you Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 10, 2006 Author Share Posted August 10, 2006 Was it OK Vicki? - or did it make sauce for ice cream? Quote Link to comment Share on other sites More sharing options...
ubereglu Posted August 11, 2006 Share Posted August 11, 2006 Was it OK Vicki? - or did it make sauce for ice cream? My Dad's jam turns out like that sometimes, or sometimes the other extreme where you practically have jelly!!! He usually gets it right nowadays! Quote Link to comment Share on other sites More sharing options...
Martin B Posted August 11, 2006 Share Posted August 11, 2006 Slice the strawberries over the sugar in the pan. Leave to let the juices start to soak into the sugar. Can I just leave it for a few hours instead? Quote Link to comment Share on other sites More sharing options...
Martin B Posted August 11, 2006 Share Posted August 11, 2006 Put the sugar into a preserving pan. Rinse the strawberries and shake off most of the water. Slice the strawberries over the sugar in the pan. Leave to let the juices start to soak into the sugar. You can leave it overnight at this stage, covered with a teatowel. At this point, It's been covered with tea towel for about 4 hours, will be continuing at about 6:30-7! Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 11, 2006 Author Share Posted August 11, 2006 Yes Martin - that should have been fine. How did it go? Quote Link to comment Share on other sites More sharing options...
Martin B Posted August 11, 2006 Share Posted August 11, 2006 It has gone ok. As it was my first time I was not sure if I waas doing it right etc. However the final product is a thin, sticky substence, I'll call it jam. I'm very proud of my first attempt. It also tastes lovely! Quote Link to comment Share on other sites More sharing options...
ubereglu Posted August 12, 2006 Share Posted August 12, 2006 If it's too thin you can always reboil it. Quote Link to comment Share on other sites More sharing options...
Martin B Posted August 12, 2006 Share Posted August 12, 2006 If it's too thin you can always reboil it. Can you do that? Quote Link to comment Share on other sites More sharing options...
Lesley-Jean Posted August 12, 2006 Share Posted August 12, 2006 Tip ! Add a little lemon juice (and the lemon pips in a little bag) to add natural pectin to help to set if you don't have jam sugar, (which has added pectin) Quote Link to comment Share on other sites More sharing options...
Martin B Posted August 21, 2006 Share Posted August 21, 2006 I just copied this recipe but used left over elderberries. It tastes divine! Quote Link to comment Share on other sites More sharing options...
